Used primarily as a flavoring agent in food products, this compound contributes buttery and creamy notes, making it valuable in dairy flavor formulations such as butter, cream, and cheese analogs. It is also employed in the fragrance industry to add rich, creamy nuances to perfumes and scented products. Due to its volatile nature and distinct aroma, it is effective in low concentrations. Additionally, it serves as a chemical intermediate in the synthesis of more complex organic molecules in research and development settings.